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Billions of people from all around the world suffer from one or other food allergies. Science is yet to discover their specific causes, and why people are allergic to some particular consumption of food. With visible symptoms, it has become easier to diagnose food allergies. Amongst many such allergies, one of the most common types is Gluten allergy.

First and foremost, this article has nothing against products, companies and entities that are concerned.Gluten
Gluten is a Latin word which literally means ‘glued.’ It is the component of dough to be very elastic and adhesive. This made it widely used in almost every food production slates. From noodles to coffees to candies to crackers and thickeners to MSG. Generally, the most processed foods are the ones which are primary affected; the ones which contains the most amounts.
But where on earth did this come from? According to doctorauer.com, this is one of the many components of the grains that we are consuming for the past thousand years. Prior to that, they’ve claimed that we consumed wild plants, animal protein and others. Later on, due to the requirements of the growing society, agricultural innovations took place which lead to what we know today as the modern communities.

A gluten free diet is one which does not include foods containing gluten. Gluten is a protein which is found in wheat barley, rye, malts and triticale. Gluten is found in many foods and is usually used as a food additive. A gluten free diet is medically accepted as being the only treatment for celiac disease.

Kneadbe is an online market place which is allergen and gluten free. It’s a very unique site set up by a husband and wife to specifically cater to the needs of people with dietary problems. It’s a place which allows bakeries and individuals to share their allergen and gluten free foods with the food sensitive communities that need them. Kneadbe specialise in Gluten Free, Dairy Free, Soy Free, Nut Free and Egg Free products.

Oat intolerance is what is known as Celiac Disease. This means that the body’s immune system reacts to certain substances as though they were causing harm and were an enemy therefore launching an immune response attack. This can be problematic to one’s health of course and cause dietary problems as a suitable replacement for oats is needed. It is not uncommon for people to have celiac disease associated with wheat, barley and rye but recent studies have shown that it is now also associated with intolerance to oat.

Gnocchi is an Italian dish which comprises of some thick and soft dumplings. When making gnocchi the primary ingredients tend to be semolina, standard wheat flour, flour, egg, cheese, potato and bread crumbs. It is mainly a first course dish which can be eaten instead of soup. It is normally accompanied with tomato sauces, pesto or melted butter with cheese. It is available at most supermarkets in dried and frozen forms but is best when made fresh. Due to its Italian routes gnocchi has developed many local variations across different regions. For example the Pugliese cavatielli is flour based.

Emerging from the allergist’s clinic, a person who has been given the diagnosis of having an allergy to gluten will eventually have to consider the meals that are made – usually on the same day. A focus on all things gluten-free can be a daunting task to undertake, were it not for the free cookbooks that can be found online or at your local library.

Trying to cook and create meals that are gluten –free are challenging from the outset. There is no ‘easing into the routine of living without gluten’ for those that suffer from an allergy to it. If your health is to remain optimum and your day to day means not having an adverse immune reaction to something that you’ve eaten, then a gluten-free diet and alteration to the foods that you have on hand within your home have to be instantly changed. Let us start with your home and what we would expect to find in the pantry of a person living with gluten intolerance.

You or your child has just been diagnosed with an allergy to glutens. These are proteins found in grass seeds such as wheat, barley and rye. In considering all that you eat, and in looking closer at the labels featuring the ingredients of these great foods that have formed the staple of your family’s diet, you see that they all have gluten within. The initial response for anyone that has an allergy is the feeling of being overwhelmed. What do to and how to do it?

Of course, concern, anxiety and even panic could set in when anyone hosting a dinner learns that a person with Celiac disease is among the guest list. What to do, what to make, how to make it and where to find the information and foods needed. For those that have never experienced the disease and have no food allergies themselves, facing the task of creating something for those that do can be an overwhelming experience. In reality though, the need for panic and anxiety is redundant. In preparing any meal, a few minor and very easy alterations to the preparation and ingredient list will help to complete the task. Your meal may , in fact, taste the same if not even better than their gluten counterparts. Here, within these pages you’ll find recipes that will see the meal through from starters to several delicious meals to sinful desserts.

When any parent dispatches their children to school, a child that has an intolerance to gluten based products, the biggest fear ever sweeps across their senses: will my child eat something given to him that has gluten? It follows thus that communication between parent and the school is absolutely paramount and lucid when dealing with your child’s allergies and intolerances to certain foods.

Celiac Disease affects a small body of the world’s populace but it has a big punch for those that do have it. As a result of an allergy to glutens, which are proteins found in grass foods such as rye, wheat, and barley, an immunity reaction is generated when gluten is ingested, which in turn affects the lining of the intestinal wall and prevents the intestine from absorbing crucial proteins and nutrients. In spite of a large volume of foods being eaten, the Celiac patient can literally starve to death and as such they need gluten free foods.

There are few children in existence, or any at all for that matter that doesn’t enjoy having copious amounts of candy to savour while watching television or relaxing at the park with his friends. For children who have to live with Celiac disease, (or gluten intolerance), nothing could be worse than to watch his friends have all of these delicious snacks bearing in mind that having them as well could cause serious illness or even death. These are horrible concepts for any child to process but luckily enough, with careful research and management, a child can have a number of alternatives that would remove such a perception of being deprived. Undertaking the very simple measure of reading the labels on the back of any packaged candy can mean the difference between life and death for these children. Any candy that isn’t packaged, or that contains no label is one to be avoided. While they may be gluten free candy, without any label to say one way or another, it is always better to be safe as opposed to sorry. Parents’ careful management of what is consumed by their children and education of dangers and safe alternatives toward the children can prevent needless visits to the emergency room for treatment.

If a person were to look within many homes and bakeries across the world, they would find Gluten as a primary ingredient utilized by the house maker and baker alike. This product, aptly named for its root meaning from the Latin word meaning ‘glue’, forms the basis for which the dough that is created in the kitchen is given its elasticity and its ability to rise. The rather soft, chewy like textures found in breads are again, the result of the presence of gluten. Thus, it is a very important feature in homes and bakeries ever where for the perfect slice of bread that comprises your sandwiches.

Gluten intolerance causes havoc with the digestive system and without proper care and attention can lead to Celiac Disease, a life-long allergy to gluten. However, there are ways to continue to enjoy regular meals and dishes without having to forego eating breads and other delights. This is done by substituting gluten rich foods with those containing little or no gluten. In the case of those with gluten intolerance, it is easier to remove these foods and eventually overcome the intolerance than it is for those who have the full blown gluten type allergy. This means first removing all obvious gluten foods from a patient’s diet, followed by less obvious sources.

Gluten intolerance is also called gluten sensitivity. It is not just one specific illness, but a series of conditions where a person has a reaction, not necessarily sufficient enough to call it an allergy. However, the intolerance is sufficient to cause damage over time to the intestines, even affecting the chemistry of the blood. In some people, with autoimmune diseases, this intolerance can make them harder to treat and in others, show the opposite effect. Each person is definitely affected differently, but very few people are aware that they have an intolerance at all. Some notice subtle changes – their pants do not fit as well as they used to. They put it down to getting older. They feel intense fatigue, as well as more headaches, but put it down to insufficient rest and too much stress. Some try diet after diet to find that their belly fat just will not budge. Overall, each one of them feels unwell, though they never consider the fact that they might be suffering from gluten intolerance.

There are many types of food intolerance and allergies, and wheat intolerance is one of the most common. But all wheat sensitivity is not created equal. Gluten intolerance – otherwise known as coeliac disease – is an inflammatory condition of the digestive tract, caused by gluten – a protein found in wheat, rye, barley and oats. It is not a contagious illness but is often genetic.